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Bengali Style Rasgullas

ilovecooking's picture
Rasgullas....mmmm yummy. the very mention of it waters the mouth of any bengali or a person who loves sweet dish try it and i bet u will love it....
Ingredients
  Low fat milk 2 Liter (boiled and refrigerated overnight)
  Lemon juice 1⁄4 Cup (4 tbs) (mixed in 1/4 cup water)
  Refined flour/Semolina 1 Teaspoon (maida)
  Sugar syrup 4 Cup (64 tbs) (thin, flavored with cardamom)
Directions

Method: Remove whatever cream that forms over the milk.
Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.

Does not matter if you do not use up the whole solution.
Shut off the heat and leave mixture to rest for 5 minutes.
Drain off water and leave the paneer in a colander for at least 4 hours.
Mash paneer very smooth (no grains). Add the flour/semolina and mash some more.
Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes).
Let cool, squeeze out of the water, transfer to syrup, chill and serve.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Bengali
Course: 
Dessert
Taste: 
Sweet
Feel: 
Smooth
Method: 
Boiled
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chana
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes
Servings: 
1
Story
Rasagolla was the first of the syrupy Indian cheese desserts. It became the precursor for many other Bengali and Oriya delicacies, such as rasmalai, raskadam, chamcham, pantua, malai chop, and kheersagar.
Subtitle: 
syrupy cheese balls

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1 Comment

Ganesh.Dutta's picture
This bengali style Rasgullas is looking very delicious. In my view rasgulla is the best Indian sweet. I like Rasgulla very much. This yummy bengali style Rasgullas Recipe is looking simple also.Thanks for sharing this recipe .